Chefs offer sage advice at food festival

Nation's Restaurant News, Feb 27, 1995

BOSTON - Some of the world's bestknowm chefs recently descended here to share their sage - as well as cumin, salmon, lamb and lentil - insights with local culinary students.

During day-long cooking lessons at eight schools in the Boston and Providence, R.I., area chef-teachers, including Robert Kinkead Jr., Stephan Pyles, Albert Kumin, Monique Barbeau, Mark Militello, Madeleine Kaman, Raymond Blanc, Jean-Louis Palladin, Patrick Clark, Daniel Bonnot, Allen Susser, George Morrone, Mark Peel, Makato Tanaka, Elka Gilmore, Bobbv Flav, David Burke and Michael Kirnick, helped students prepare an array of dishes reflecting each chefs specialty.

The dishes were later served, and the academic teams were introduced to the well-heeled crowd attending the opening reception of the 10th annual Anthony Spinazzola Foundation Gala Festival of Food and Wine aboard the cruise ship Odyssey.

Participating schools included Boston University, Endicott College, Johnson & Wales University, New England Culinary Institute, Newbury College, Bunker Hill, Cambridge School of Culinary Arts and Minuteman Vocational High School.